Description
The perfect soup for when it gets cold outside. Bold and delicious flavors with a big kick will keep you warm during the winter months.
Ingredients
Scale
- 1 pd of dry black beans
- 3 cups of chicken stock from a 32 oz. container, reserve the rest
- 1 14 oz can of fire roasted tomatoes
- 1 tablespoon of green sofrito
- 24 oz of Mexican chorizo
- 1 tablespoon of lime juice
- 3 tomatillos
- 1 large onion
- 2 tablespoons of minced garlic
- 1 7 oz can of chipotle peppers in adobo sauce
- a dollop of Mexican crema
Instructions
- Add all of the ingredients into the crockpot
- Make sure all beans are submerged under chicken stock, chorizo too
- Quarter the onion
- cut the stem out of the tomatillo and place in crockpot, if not submerged that is okay.
- Check beans in about 2 hours to make sure none stick to the bottom, then go back to stir every 2 hours after that for a total of 8 hours.
- Depending on size of blender, pour contents into blender and blend, add additional chicken stock if needed to smooth out the soup a little at a time, if needed.
- If pulling chicken stock out of the fridge, microwave prior to pouring into blender.
- Garnish with Mexican crema and serve
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: Mexican